Simple trash to treasure

I LOVE taking what appears to be junk and turning

it into something fabulous! My husband loves the

results but hates to participate in the “finding” of

such treasures! We drove past this beauty nearly

twenty times over a span of two weeks and every

time we passed it I drooled, and every time my

hubby stepped on the gas. Well, I finally found

myself driving on my own one day and I scored!

I felt triumphant! Then it sat on the back porch all

winter long. See, here in Flag I am restricted by

season as to when I can paint.

 

{ Insert your imagination Here}

 

This is where I was supposed to but the glorious pre-

picture of my “trash” It was great! A dirty white  wicker

frame with a splash of blue stain across one side.

Can you picture it? Pretty trashy right. Okay, I will

explain. I have been going through a lot of emotional

turmoil the last six months and well, I have somehow

lost my picture along with my mind. So use your imagination

and enjoy the following post-pics. they are good too.

It just looses it’s “wow” factor without the before photo. Sorry folks.

 

The phrase is from one of my favorite songs I sing to my son.

It makes a big statement on a very blank wall of our home.

With it’s size I think I may add more fabric flowers to it so that

it balances out more.

I made the two roses by rolling old rick-rack around itself, and

the larger flower was from the sleeves of an old sweater!

The frame was from what looked like an old vanity. Between

paint and the thin fiber board for the back this project

cost me around 6 bucks! Can’t beat that!

 

Oh BTW, the flowers are removable! I attached wire to the

back of the flowers and then wedged the “stem” in the frame.

This way I have the option of changing the accents by the season.

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Penne Rustica

 

Macaroni Grill is my husband’s absolute favorite place to eat and when

we get the chance to go, we always split the the Penne Rustica!

I found this recipe some time ago on Your Home Based Mom.

I made a few customizations of my own to make it a little closer to the original

and I tell you what, there is no other copycat recipe as close as this one is

to the original flavor!

 

 

Ingredients:

12 oz. grilled chicken breast
1/4 lbs. Pancetta

1/4 lbs. Prosciutto
2 boxes penne pasta
1 1/2large red bell peppers- diced and sautéed till soft 
1 1/2 cups freshly grated parmesan cheese
½ tsp paprika for sauce and some to sprinkle on top!

3 cups Mozzarella cheese

Gratinata Sauce:
2 tbs. butter
3 large cloves chopped garlic
1/3 apple juice + 2 tbs. red wine vinegar + 1 cup chicken broth

1 tsp. dry mustard
1 tsp. salt

1 tsp. chopped fresh rosemary and several sprigs for garnish
¼ tsp. cayenne pepper
4 cups heavy cream + 3/4 cup milk

 

Directions:
Sauté garlic and peppers in butter in large pan.

Add apple juice mixture, mustard, salt, rosemary, cayenne pepper,

and heavy cream and milk.

 

             Cook pasta according to directions.

Chop pancetta and prosciutto into small pieces and then fry

in a skillet. Slice chicken into medium-bite size pieces.

(***Tip, when grilling chicken at any time be sure to add a couple extra

breasts on the grill. Then slice up and throw in the freezer for future meals

like this one. This Saved me a good hours worth of time! )

Combine sauce, cooked pasta, diced chicken, pancetta, prosciutto,

bell peppers, parmesan cheese, and paprika and mix thoroughly.

Spread in pans, and top with chopped rosemary and mozzarella cheese.

Garnish with 3 rosemary sprigs in each pan.

When I set out to make this recipe I did not realize how large the recipe

was, but I was incredibly grateful that it did!

In one prep I made four dinners at once. Considering the amount of work

involved up front it was very beneficial to get three future dinners done

at the same time.  

Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of.

Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.
Number Of Servings: Yields 4
Preparation Time: More than an hour

Future suggestions… As we started to eat we realized that the ONLY thing that

was missing was the shrimp! So next time I will add lightly sautéed Shrimp.

 

 

I chose to serve this with a simple salad and sourdough bread,

baked and buttered with garlic-butter.

 

Taking the time to set a simple table Scape sets the mood

and some how makes the food taste that much better!

Making dinner at home special also makes it easier to make

the choice to eat at home.

We even played some Italian music as we ate!

This is a great meal for date night, Valentines Day,

Italian themed movie night, Birthday Celebration,

or Father’s day.  Here is a fantastic dessert to

accompany any Italian meal!

This is now a permanent recipe in my rotation of

bulk meals. Since we are in Flagstaff now, and there

is not a Macaroni Grill here, this helps  to satisfy

my husbands withdrawals! 

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Kitchen Aide Accident!

It was late, and I was working under a heavy cloud of sleep deprivation.

I was up very late two nights in a row trying to prepare a lesson to be

observed by my new boss. The lesson went extraordinarily well, and as

always, I had promised my students a great reward for their extra effort.

After a long stressful day at work, a grocery store run for supplies,

and a fully cooked meal for the family, I set to work on the cupcakes

of my dreams. The first mistake I made, (which looking back,

should have tipped me off on how this project was going to go) was

purchasing a generic brand of cake mix. It had an odd texture,

and did not seem to mix well by hand. So, I dug out the handmaiden of all

handmaidens my precious Kitchen Aide!

I placed the contents in the bowl and set her to work…..

And then… well, I got a bit side tracked and ….. let’s just say

the consistency was no longer chunky but very very smooth

and very very aerated.  “oh well, they will still taste good right?”

and away I proceed. I then fill 24 cups to the top, (against the cupcake instructions)

because of course I want huge, impressive,  high top cupcakes like you find at Costco!

But, no, that is NOT what I got. What I got was a cupcake disaster that

resembled Pangaea, complete with all the tops connecting perfectly

to form a nearly solid flat surface. 

Well, scratch those, and start again,

After scrubbing the muffin tin clean for 20 minutes,

the rest of them baked oaky with little mishap.

But wait there’s more!

As my barely-tolerable cupcakes cooled I began my butter-cream

frosting. Hope renewed, I start with my butter and whip it in my

mixer till smooth and begin to add the first cup of powdered sugar.

{The rest of this story happened in a matter of seconds but in my

fatigued mind it was in very slow motion} As I am dumping the powdered

sugar I feel my grip on the cup loosen and I watch it as it falls into the bowl

of speedily whipping butter. Like a bomb going off there is a truly

magnificent explosion of butter and sugar in a perfect spray pattern

across my kitchen, across me and across the face of my three-year-olds

angelically, surprised face. The grinding of the motor and the off-beat scraping

sounds of my priceless Kitchen Aide wakes me from a trance of shock. I here

myself saying turn… it… off… stupid! 

and I gradually feel my arm catching up with my slow reacting mind as

I see my arm reach out to turn the abused mixer off. The clanging stops

and my eyes scan and assess the damage. My Son stands affixed,

wide-eyed in wonderment covered in icing! I see what can only be described

as a beautifully powdered wall, black table and dark tile indicating all too

perfectly the location and direction of the detonation. My husband emerges

cautiously from the office located at the furthest end of the kitchen and does

a quick assessment of the incident and then he, with some hesitation in his

voice asks,…what the heck happened?  It was at that moment that

 I l-o-s-t, lost it! I gave in to hysterical laughter! How could I not?

I mean, I have been cooking and baking since I was seven, what a completely

amateur move!   

                      These pictures could never give it justice!

 

 

          

 

Fortunately, my engineer of a husband was able to

bend my whip back into a usable shape and there was no

permanent damage to my favorite kitchen helper!

 

The show must go on, so I proceeded to finish my cupcakes.

I was up till midnight but I got them done. In my opinion, they

were the worst tasting but most adorable looking cupcakes.

 

I thought that it would be fitting to take at least one photo

with the splattered table as the backdrop.

 

I did sweep the floor that night but the table and walls did not

get cleaned until the next day!

In the words of my students. “WOW Those are awesome!”

They loved the story about the exploding cupcakes and

the epic story spread through the school hallways that day.

 

 

 

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Carrot-Raisin Spice Muffins

 

Spring is the season for Carrot Cake! But what to do?

I am not supposed to have sugar and you can’t have carrot

cake without cream cheese frosting.

Well I came up with this fabulous recipe to satisfy my craving in

a safe and healthy way. Now, those who love their sugar…

DO NOT turn away yet, I have included a very sweet option

for you too!

 

 

Ingredients

2cups flour (I used 1 white and 1 wheat)

1 cup sugar (I used Splenda)

1 tsp. baking powder

1/4 tsp. nutmeg

1/2 tsp. allspice

1/4 tsp. salt

4 tbs. Honey

2/3 cup milk

3/4 cup apple sauce

3 eggs

2 cups shredded carrots

1/4 cup raisins

 

4oz. cream cheese (cubed in sm. chunks and

inserted into the center of the muffin)

 

Topping- cup walnuts chopped

mixed loosely with 1/2 cup brown sugar

 

 

Directions

Pre-heat oven to 350 degrees.

In a mixing bowl, thoroughly mix all ingredients except for

the carrots and rains, leaving them for last. When your

batter is evenly mixed, add carrots and raisins then

fill well sprayed muffin cups half way full. Place a cube of

cream cheese in the center. Now, cover the

cream cheese with another layer of batter.

Sprinkle topping over muffins and

bake for 20 minutes.

 

I chose to put a cream cheese center in replacement of

frosting, like a traditional carrot cake. It would still satisfy

the cream cheese element without the need to add sugar.

However, you could always use your favorite cream cheese frosting

in replace of the nut and brown sugar topping.

Now, you may be wondering … “Why would you use brown

sugar in the topping of your sugar free muffins?”

“Why thanks for asking such a great question! I have found that by

adding a small element like brown sugar and nuts to the top

of a muffin or even a 1/2 tablespoon of chocolate chips,

you get the sensation of a full sugar version when you

bite into the muffin with only a 1/4 teaspoons worth of sugar.

No harm no foul, I get  my cake and I eat it too!

 

 

 

My carrot-raisin spice  muffins are dense, moist and very satisfying.

Whether you make it sugar free or sugar-ful I am sure

you will be very pleased with the results!

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Chicken Enchilada Soup

 

One of my favorite meals at Chili’s is their chicken enchilada soup.

Now I must say, that I am not a huge soup fan. I guess living in

110 degree weather for so many years kills the appetite for

steaming bowls of soup, however, this is one I will

make the exception for. It was inspired by Chili’s on

one of those rare winter-like days in Phoenix.

 

Chicken Enchilada Soup

2 chicken breasts worth of cooked chicken with juices

(I can my own, you can use canned or boil fresh)

1 Can Rotel Tomato’s and peppers Original

1 can cream of chicken soup

1 can golden Mushroom soup

1 can corn with juices

1 can green chili’s

1 chopped Jalapeno

1 half onion chopped, and sautéed in butter

1 clove garlic finely chopped

1 tsp. Cumin

3 –5 shakes of dried Cilantro

*Optional garnish Shredded cheese, sour-cream, or

fried tortilla strips,

 

 

One thing I forgot to mention; this was also created during my

“Sandra Lee Semi-homemade obsession.” So I categorize this

as a “dump-soup,” the directions are just that…

dump ingredients  in a crock pot set it on low for 4 hours

or on high for two!

 

Very hearty, Very satisfying,

                         very Semi-homemade-esque!

Who is your favorite food-star?

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Peña-Colada Cake

 

When my mother-in-law told me of a cocoanut cake she came up with,

it instantly got my mind reeling  on how I could add to it and make a

no-sugar added version for my Birthday!

This cake is light, super moist and oh-so easy.

First you will need:

1 yellow cake mix or your favorite yellow cake recipe.

(I used the Pillsbury No-sugar added yellow cake mix)  

1 can of cocoanut milk

2 tbs. Splenda or 1/4th cup sugar

1 small box of vanilla pudding (I used sugar free)

3/4 –1 cup milk

1 small can of crushed pineapple

1/2 cup shredded cocoanut (toasted) 

1/2-1 container of Cool-whip 

 

Start with baking your cake according to directions.

Once it has cooled, poke holes in the cake with a small

instrument. (I use chop sticks)

 

Stir in sugar or Splenda with the cocoanut milk and spread evenly

over cake.

Place cake in refrigerator while you mix the pudding for the

next layer.

In a mixing bowl,  pour dry pudding, and pineapple with

the juice. Mix. Now add the milk a little at a time to

ensure normal pudding consistency. Allow pudding to set up;

then spread evenly over the cake.

Now spread a layer of cool whip evenly over the pudding layer.

and sprinkle the top with your toasted cocoanut.

For best results, allow the cake to set over night in the fridge.

 

This was so satisfying! My husband said that he could not

tell any difference between the sugar version and the

no sugar-added version. So give it a try even if

you do not “have to” have sugar-free. With the cool and moist

effect of the cocoanut milk, pudding, and Cool-whip it is a

perfect dessert for  for the hot days of summer ahead. 

 

I had a few more ideas that you could try with this same recipe:

Add sliced bananas to the pudding layer.

Use a large can of crushed pineapple and add 1/2 of it to the cake mix.

Pour some of the pineapple juice over the cake along with

the cocoanut milk.

 

Linked up with:

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Refried Beans

STOP BUYING CANNED REFRIED BEANS

Okay I will tone it down a bit, but seriously,

Hear me out… I have a list of reasons why… 

 

1. It is WAY cheaper to buy dried beans in bulk.

What not swayed by money? okay…

2. You can control the fat, salt and the preservatives

Not swayed by health? okay…

3.Refried Beans are ridiculously easy to make at home!

Not swayed by ease of work? Fine then do it for this reason:

4. The taste is supremely better than any brand in a can. 

Allow me to prove my point: 

 

First and foremost, regardless of the quality/brand of beans you must

sift through them. Pull out any beans that are extra dirty, or moldy looking.

Keep an eye out for small pebbles and other debris. Yep that is a corn

kernel in picture number two… I have no explanation… all I can say is, this is a

crucial step. Now, rinse with fresh water several times over.

 

Dried beans more than double in size and soak up a ton of water.

I fill my crock with 1/3 dried beans and the rest of the way with

water.  This will result in a full crock pot of beans .

Place the crock pot on high and let beans cook until tender.

Tip1: keep an eye on your beans and do not allow them to run low on water.

Also note: the older your beans are the longer they will take to

cook and the more water you will go through.

Tip2: do not add salt to your water, this causes more of the skins to peal,

which stick in your teeth later… eeew!

You will know when your beans are done, when you smash a single bean

and they smash with little resistance, the consistency is smooth

and there is no graininess to it’s texture.

It does take several hours for your beans to cook up. The time

varies depending on the age of your beans, your crockpot, and

how large the batch is that you are cooking.

Tip 3: if you plan on serving your beans the day of cooking be sure to start them

in the morning.

Tip 4: I strongly dislike the smell of beans as they cook. If you place a glass of vinegar

out on the counter near your beans it reduces the smell. (I do not know why this

works but it really does. … I know … Weird!)

My beans are cooked … NOW WHAT?

This is my favorite part, as I have developed a very easy and very

healthy way of mashing my beans with no added oil

and very little effort…… It’s quick,

it’s effortless it’s…..

….the MIXER method!

 That’s right I put my slightly cooled beans directly from the

crock pot to the mixer and tah-dah! Perfectly smashed beans!

At this point they are ready to store or re-heat in a skillet to eat.

If you are eating them right away, now is the time to season with salt.

 If they seem too thick or on the dry side simply add a little water

to them. If they are a little runny, allow them to cook longer

uncovered and the extra water will evaporate.

Tip 5: you do NOT have to “fry” your beans. Simply heat them up and

season with salt to your liking. No oil/lard needed. Which is way healthier!

If you are freezing some or all the beans, you can place them in your

favorite freezer-ware  or…

Tip 6: place your freshly mashed beans in freezer bags. Freezing the

beans in this flat way speeds up the thawing process.

Or,

  If you are like me and do not always remember to pull stuff from the freezer

before work, I simply slice the bag open and pop my “bean brick” in a skillet add

a little sprinkle of water and this flat package thaws and cooks up in no time!

(Keeping the convenience of the dreaded “canned beans.”)

 

So have I pled my case well?

Let me add just a couple more facts.

Myth: I have to soak my beans overnight before cooking.

Your beans will cook just fine without this old school step. I have not

tasted or noted ANY benefit to soaking.  

Myth: I have to add lard to the beans as they cook to make them soft.

This is a traditional way to make beans, and it does help make them

soft faster. However, your beans will be just as soft without the lard

with a little more time on the fire. Also, your heart and family will thank you later

for not adding this heart disease causing agent.  

Myth: I have to fry them with oil when I mash my beans.

You can still call them refried beans without actually frying them.

It is simply an unnecessary, unhealthy step. 

Myth: I need to add a lot of salt to make them taste good.

As I have stated in several of my posts, the way I keep the

salt content down in my cooking is by allowing the diner to

“salt to taste” which generally results in less salt in-take.

 

Try making your own tortillas to go with your beans by reading this!

 

Linked up with: Lil’Luna,

 

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